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Shortcrust Pastry Braid with Smoked Salmon and Pesto
Ingredients
1 pack KANAKI Shortcrust Pastry
100 g cream cheese
100 g pesto
100 g smoked salmon
50 g cherry tomatoes, cut in half
2 tablespoons pine nuts, toasted
1 teaspoon black sesame seeds
1 egg, for brushing
Preparation - Steps
Preheat the oven to 170°C (340°F).
Roll out the Shortcrust Pastry and cut its sides into strips.
In the center, spread the cream cheese, pesto, smoked salmon, cherry tomatoes, and pine nuts.
Fold the strips alternately over the filling to form a braid.
Brush with the beaten egg, sprinkle with black sesame seeds, and bake for 30 minutes.
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